Schofield Distillery is located about 3 km south of the town of Sorell in the southeast of Tasmania. Schofield uses Tasmanian-grown barley and Tasmanian rain water as core ingredients, and they handle all stages of production on-site: mashing, fermenting, distilling and bottling their single malt whisky.
The team have decided to mature “predominantly in American oak (2nd fill) ex-bourbon casks” because these impart “vanilla and caramel flavours … without too much tannin and cask influence.” They emphasise letting the spirit lead rather than heavy wood/flavour interference.